April 05, 2007

Strawberry-Rhubarb Compote

Directions:Place the rhubarb, strawberries, water, lemon juice and sugar in a medium saucepan. Cook until the mixture boils and starts to thicken, about 10 minutes, stirring occasionally. Stir in arrowroot powder. Serve hot or cold. Allow to cool completely before refrigerating any leftovers. Great over ice cream, yogurt, pancakes or pavlovas.

My thoughts:

I love fruit compote but hardly ever remember to make it, which is a shame because it only takes a few minutes and elevates some thing like plain yogurt into a treat. I like to make it using a little arrowroot powder as a thickener instead of the usual cornstarch because it is virtually tasteless and when wet, is clear so you end up with a lump-free, translucent sauce.

16 comments:

Snap. I made a rhubarb compote the other day as well. Quite by accident I discovered a great flavour experience. I had some leftover home-made apple sauce (bramley, cinnamon & clove) and I served the two together. As you eat them in the same mouthful, the tartness of the apple and the sweetness of the rhubarb alternate on the palate. Next time I'm going to heat the apple but leave the rhubarb cold, because I think this would make the taste even better. Isn't rhubarb great at this time of year!

Another good thing is stewed rhubarb, served with sliced bananas. And rhubarb pie. and waitrose champagne rhubarb yoghurt (which i thought was champers & rhubarb, until i found out that it was a variety of rhubarb.)